Spicy pumpkin pancetta and chestnut soup recipe that's perfect for autumn. This soup thickens on standing.
Chestnuts
Ingredients
700g fresh chestnuts (to make 500g chestnuts for soup recipe below)
Method
Preheat oven to 200°C (180°C fan-forced)
Cut a shallow cross into the flat side of each chestnut shell. Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Soup
Ingredients
1 ½ tbsp olive oil
100g sliced pancetta, chopped
1 brown onion, finely chopped
2 celery stalks, sliced
2 garlic cloves, chopped
2 long red chillies, deseeded and chopped
500g cooked and peeled chestnuts (prepped from fresh in part one of recipe)
750g peeled and chopped butternut pumpkin
5 cups chicken stock
Reduced fat sour cream and extra sliced long red chilli, to serve
Method
Heat 2 tsp oil in a large saucepan over medium-high heat. Add pancetta and cook, stirring often, for 3 minutes or until crispy. Transfer to a plate. Set aside
Heat the remaining 1 tbsp oil in the pan over medium heat. Add onion, celery, garlic and chillies and cook, stirring often, for 4-5 minutes until softened
Add chestnuts and pumpkin and cook, stirring occasionally, for 5 minutes. Stir in stock and three-quarters of the pancetta. Cover and bring to the boil. Reduce heat, cover and simmer, stirring occasionally, for 20-25 minutes or until pumpkin and chestnuts are tender
Puree soup with a stick blender until smooth. Season to taste. Cover and bring to the boil over medium heat. Ladle soup into serving bowls. Top each with a dollop of sour cream, the remaining pancetta and extra sliced red chilli and serve
